When Bertucci’s introduced their new line of brick oven specialties, the company sent some coupons so that I’d venture out to sample their offerings. To do so, I invited a couple friends so that we could try many of their new menu items.
We began with a Roasted Artichoke Fonduta – a gooey artichoke spread with mozzarella, Asiago and Romano cheeses served with their oil and cheese coated flatbread ($5.99). Luckily we also ordered the less fattening Roasted Tuscan Veggies ($3.99) that also included artichokes, plus zucchini, eggplant, broccoli, tomatoes and peppers.
For entrees, I’d recommend the Salmon Florentine ($16.50), a roasted Norwegian salmon fillet with a light white wine, lemon and caper sauce over spinach and served with a salad. That was the most calorie conscious, nutritious tasty offering we sampled!
We also tried the Scallop di Mare ($13.99 for an individual size; $18.99 large) a white mozzarella pizza, with fire-roasted peppers and a lemon cream sauce. It was okay, nothing I’d go back for.
The most unusual menu item is Bertucci’s Tuscan Vegetable Torta with Chicken ($11.99). Think a pizza dough topped with veggies (roasted eggplant, zucchini, peppers, garlic, artichokes, caramelized onions), tomato sauce, goat cheese and grilled chicken then folded in around the edges to partially enclose the filling. That dish made me realize why we have an obesity problem in this country! It single portion was enough to feed four!
That said (giggling), we — off course, after prodding from the waitress — sampled both the apple cranberry and the chocolate hazelnut crostata ($4.99 each) – warm, filled tarts baked until golden brown and sprinkled with powdered sugar. The hazelnut was our favorite, hands down.
– bonnie
Bertucci’s Brick Oven Pizzeria
550 Boston Post Rd
Orange, CT 06477
(203) 799-6828
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